Vegan Roasted Cauliflower Soup
This Vegan Roasted Cauliflower Soup recipe is easy and so creamy. It's also packed with plant-based protein and fibre thanks to white beans.
Ingredients
For the Soup:
- 1 large head of cauliflower
- 2 tablespoons avocoado or olive oil
- 1 medium yellow onion
- 5 cloves fresh garlic
- 1 19 oz. can white kidney beans drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Garnishes (Optional):
- fresh parsley or thyme
- roasted chickpeas *see notes
- croutons
- toasted slivered almonds
- extra roasted cauliflower florets
Instructions
- Preheat oven to 425F. Chop cauliflower into florets and spread evenly on a baking sheet. Drizzle with oil and sprinkle with spices. With clean hands, toss the cauliflower, oil, and spices all together on the pan.
- Slice onion in half and brush with a little oil. Place cut-side down on the baking sheet.
- Place unpeeled garlic cloves on a small piece of tin foil. Add a drizzle of oil and sprinkle of salt and pepper. Wrap in the foil and place on the baking sheet with the cauliflower and onion.
- Place baking sheet in the oven and roast for 30 minutes until cauliflower is golden.
- Remove baking sheet from the oven. Pop the garlic cloves out of the peels and add to a high-speed blender with cauliflower, onion, drained & rinsed white kidney beans, and vegetable broth. Blend on high for 2-3 minutes until smooth and creamy.
- If the soup is not hot, transfer from blender to a large pot on the stove over medium-high. Stir frequently until soup reaches desired temperature, adding more salt or other spices to taste. Portion soup into bowls and garnish (I used crunchy roasted chickpeas and parsley), then enjoy!
Notes
This recipe was adapted from Downshiftology.
*You can find my recipe for roasted chickpeas here!